Special Attention at The Chef’s Table of Avalon

Choosing from the standard menu is boring. We sophisticated diners want special options, priority seating and custom pairings. Chef John Brandt-Lee of West Chester’s Avalon Restaurant wants his patrons to get the star treatment, and so has launched a new, non-traditional chef’s table that will surprise and satisfy.

Guests to the new program will dine at a rustic butcher block table placed alongside the chef’s open kitchen, where they will be encouraged to watch, chat and learn from Brandt-Lee. In fact, its that casual conversation between the chef and your party that creates the memorable meal. After discussing your likes and dislikes, as well as what wines you have on hand (Avalon is a BYOB), Brandt-Lee will come up with a custom, family-style meal just for you. No repeats from the menu, no trying to use up overstocked ingredients from the pantry. This is personalized dining.

Start with some special selections from restaurant’s centerpiece, its marble-topped artisanal cheese and charcuterie table. Then dine on feather-light pastas, expertly cooked fish or rich, braised meats. Demand a carb-lovers dream of pasta variations, or challenge Brandt-Lee to play Iron Chef and incorporate eggplant into every dish. The decisions and delicious rewards are all yours.

In addition to being perfectly you, you can guarantee the food will be fresh and local. Avalon sources ingredients when possible from area farms and suppliers, including Pete’s Produce, Bluemoon Acres and Shellbark Hollow.

This special Italian feast is $300 for up to six people. The new option is proving to be very popular, so call ahead for reservations.